![Roasted tomato and bean salad Roasted tomato and bean salad](https://wikirecipes.net/wp-content/uploads/2019/04/Roasted-tomato-and-bean-salad.jpg)
- 0:15 Prep
- 0:30 Cook
- 4 Servings
- Capable cooks
Learn the art of dining with this tasty side of roasted tomato and bean salad, straight from the garden.
Ingredients
- 4 roma tomatoes, halved
- 1 eschalot, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 400g can cannellini beans, drained, rinsed
- 400g can butter beans, drained, rinsed
- 1 tablespoon finely chopped fresh chives
Method
- Step 1Preheat oven to 220°C/200°C fan-forced. Place tomato, cut side up, in a roasting pan. Top with eschalot. Drizzle with oil and vinegar. Season with salt and pepper. Roast for 15 to 20 minutes or until tomatoes are just starting to collapse.
- Step 2Add beans to tomato mixture. Gently toss to combine. Roast for 5 to 10 minutes or until beans are heated through.
- Step 3Place tomato mixture in a shallow dish. Sprinkle with chives. Serve.
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegetarian
Nutrition
478 kj
Energy
5g
Fat Total
1g
Saturated Fat
5g
Fibre
6g
Protein
12.03mg
Sodium
3g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
Notes
Serve with: Barbecued beef rump steak, lamb chops, cutlets or lamb leg steaks.
- Author: Claire Brookman
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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